Chocolate Banana Bread

Name: Chocolate Banana Bread
Prep time: 15 min
Cook time: PT-484753H52M11S
Total time: 1 h 20 min
Cuisine: American
Ingredients: All-purpose flour; Unsweetened cocoa powder; Baking soda; Salt; Ripe bananas, mashed; Granulated sugar; Brown sugar; Eggs; Vegetable oil or melted butter; Vanilla extract; Chocolate chips or chunks (plus extra for topping)

Chocolate Banana Bread is a rich, moist twist on the classic banana bread I know and love—only better. It’s packed with ripe bananas, cocoa powder, and melty chocolate chips that make every bite incredibly decadent. This loaf is perfect for breakfast, dessert, or any time I want a sweet, chocolatey treat.

Why You’ll Love This Recipe

I love how this chocolate banana bread transforms simple, overripe bananas into something that tastes bakery-worthy. The cocoa gives it a deep chocolate flavor, and the chocolate chips take it over the top. It’s easy to make, uses pantry staples, and fills the kitchen with the best smell while baking. Plus, it stays moist for days, making it a great make-ahead option.

ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Ripe bananas, mashed
Granulated sugar
Brown sugar
Eggs
Vegetable oil or melted butter
Vanilla extract
Chocolate chips or chunks

directions

I preheat the oven to 350°F (175°C) and grease a standard loaf pan or line it with parchment paper.
In a large bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, I mash the ripe bananas and mix them with the granulated sugar, brown sugar, eggs, oil (or melted butter), and vanilla until smooth.
I add the dry ingredients to the wet mixture and stir until just combined.
I fold in the chocolate chips or chunks, making sure they’re evenly distributed.
I pour the batter into the prepared loaf pan and sprinkle a few extra chocolate chips on top.
I bake the loaf for 55–65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
I let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe makes one loaf, yielding about 8 to 10 slices. It takes around 15 minutes to prep and 55–65 minutes to bake. Cooling time is about 30 minutes before slicing.

Variations

I sometimes add chopped nuts like walnuts or pecans for added crunch.
Swapping chocolate chips for white or dark chocolate gives the bread a fun twist.
For a mocha flavor, I add a teaspoon of instant espresso powder to the dry ingredients.
I like to swirl in a spoonful of peanut butter or Nutella for a rich ribbon of extra flavor.
If I want a slightly healthier version, I use whole wheat flour or add a bit of Greek yogurt for extra moisture.

storage/reheating

I store the bread at room temperature, wrapped tightly in plastic wrap or in an airtight container, for up to 3 days. To keep it fresh longer, I refrigerate it for up to a week or freeze individual slices for up to 3 months. When I’m ready to eat, I warm a slice in the microwave for 15–20 seconds to bring back that fresh-baked taste.

FAQs

Can I use frozen bananas?

Yes, I often thaw frozen bananas for this recipe. I make sure to drain any excess liquid before mashing them to avoid overly wet batter.

What’s the best way to mash bananas?

I use a fork or a potato masher for quick mashing. Overripe bananas mash easily and blend smoothly into the batter.

Can I make this recipe into muffins?

Definitely. I scoop the batter into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.

Why is my banana bread dry?

Overbaking is usually the culprit. I keep an eye on the loaf during the final 10 minutes and test with a toothpick to avoid drying it out.

Can I reduce the sugar?

Yes, I sometimes cut the sugar by 1/4 cup and it still tastes great. The bananas add natural sweetness that helps balance the flavor.

Conclusion

Chocolate Banana Bread is one of my favorite ways to use up ripe bananas and satisfy my chocolate cravings at the same time. It’s easy, delicious, and always a hit with family and friends. Whether I enjoy it warm out of the oven or as a grab-and-go snack, this chocolatey loaf never disappoints.